At home: In a quart freezer bag pack the rice, soup mix and curry powder. Tuck the salmon and oil packets with it. In camp: Pick ½ cup wild huckleberries or blueberries (about two handfuls!) FBC method: Add the oil and salmon to the bag along with 1½ cups very warm water. Stir well, fold in the berries gently. Seal bag tightly and put in a cozy for 15 minutes. Insulated mug method: Add the oil and salmon, along with the dry ingredients to a large mug. Add in 1½ cups boiling water, stir well. Gently fold in the berries. Cover tightly and let sit for 15 minutes. One pot method: Add 1½ cups water, the oil and salmon to your pot. Bring to a boil, add in the rice and stir. Gently fold in the berries. Cover tightly and set aside for 10 minutes. In cooler weather use a pot cozy to retain heat. For all: Fluff up and if desired sprinkle a liberal dose of Parmesan cheese on top.

Notes

For the vegetable soup mix we used ½ packet of a 1.4 ounce Knorr brand Vegetable Soup Mix packet. You can substitute most other brands or similar flavors. This recipe was featured in the September/October 2009 issue of Washington Trails Magazine.See here for more info - http://www.wta.org/magazine/WA_TRAILS_09_09_BERRY_HIKES_BITES.pdf